Earl's old-fashioned beef stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| 2 | pounds | Beef chuck, cut into cubes |
| 2 | tablespoons | Cooking oil |
| 6 | cups | Boiling water |
| 1 | clove | Garlic |
| 1 | Medium onion, diced | |
| 1 | Or 2 bay leaves | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Celery, cut into sml. pieces |
| 4 | Carrots, 1 inch slices | |
| 1 | Green pepper, thin strips | |
| 3 | Med. potatoes, peeled cubed | |
| 2 | Beef bouillon cubes | |
Directions
Mix flour, salt and pepper.
Coat the meat with flour mixture and brown meat thoroughly in the cooking oil in a large skillet. Transfer the browned meat to a 2 qt saucepan. Add water, heat to boiling.
Reduce heat; cover and simmer for 2 hours.
Stir in remaining ingredients. Simmer for 30 minutes more or until vegetables are tender.
To thicken stew, in a small jar, shake 1 cup cold water and 3 tbs flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir for 1 minute.
To make Oxtail stew, substitute 4 lbs oxtails for the stew meat and cook for 3½ hours instead of the 2 called for in beef stew.
I start my stew right after breakfast and let it simmer all day, adding vegetables about an hour before I plan to eat. Like most soups and stews, it is better when heated the second or third day. - Earl Shelsby Submitted By JEFF DUKE On 12-01-94